Light and Shade

It was a scorching week. The garden has really suffered despite our efforts. Fortunately our house stays cool and it’s been a pleasure to venture outside in the relative coolness of the evening. Time then to top up the birds’ water and to sprinkle wherever reinforcements are needed.

The evening air is scented with lavender and the light has been lovely with some gentle shadows. I tried to capture a few moments with my camera.

I managed to snap a few brave little blooms this week before they struggled with the hot, dry air. A lupin has produced a few small flowers and the pansies which have sprung up beneath the squash plants are doing well.

There is always something interesting to see in a garden, even when flowers are fading. Seedheads, feathers, odd little features like a knot-hole in a fence, all play their part.

I sat on the garden bench one day and when I looked down I spotted a fascinating insect on my trouser leg. No idea what it was but very interesting.

In the veg garden the cucumbers are doing well. Deliciously juicy and sweet. Several were ready at once so I made some pickles to preserve them. I adapted a recipe for courgette pickles which I’ve enjoyed for a few years. I found the original recipe in a very good book called “What Will I Do With All Those Courgettes?” by Elaine Borish. I tweaked it a bit to suit myself and it makes one of my favourite pickles. I’m sure the cucumber pickles will be just as good. Mixed with sliced onions and preserved in cider vinegar and sugar, with a bit of turmeric, mustard seeds and celery salt, they’ll be a tasty treat with winter meals.

Summer, of course, demands cool refreshing meals. Now and then though, it’s nice to have a change from a leafy salad. This is an alternative I came up with a couple of years ago.

Baked Bean Salad
Makes enough for two.

Small amount of cooked Bacon or Ham
1 tin of Baked Beans
Small Onion
1 Apple
half teaspoon Celery Salt (optional)
Pepper
Soured Cream


Empty the beans into a colander and rinse away the sauce. (I know this sounds odd. You might think, why not use a can of haricot beans? The reason is that this way you have deliciously sweet and flavoured beans. Rinsing away the tomato sauce makes it not too sticky and moist. Trust me, it tastes good.)
Drain and dab the beans with kitchen paper to dry them a bit.
Put them into a bowl.
Peel the apple and cut into small pieces and add to the beans.
Peel the onion and slice thinly. Chop into smaller pieces.
Add to the beans and apple.
Sprinkle with the celery salt and pepper. If you don't like celery salt add a little table salt but not much as the beans and bacon or ham are already salty or you could add some chopped celery if you have it, instead.
Add a spoonful of soured cream and stir through.
Serve and enjoy.
Cheap, nutritious and tasty.



During the hot afternoons I chose to paint. Not the weather for work if you have the choice. I started my new picture. First I printed a photo I took earlier of roses, chive flowers and campanulas in a vase, drew it onto watercolour paper then began to paint with gouache.

Here’s how it looks so far. Lots to do yet.

A very enjoyable way to spend an hour or two. Challenging and absorbing. Takes my mind off the worries of the world.

I hope you’re all keeping cool and well. With you again next week. Bye for now.